In a bowl, combine the potatoes, oil, salt and pepper. Roast the potatoes on a rimmed baking pan for 25-30 minutes (in my oven it took 40), turning several times, until they’re tender when pierced with a skewer.

In a large skillet (I used a nonstick soup pot), render the pancetta over medium heat 8-10 minutes, turning often. Transfer it to paper towels to drain, but leave the fat in the pot.

Add the onions to the pot and cook in the pancetta fat until soft, 8-10 minutes. Add the potatoes and cook over med-high heat, stirring constantly, for 10 minutes or until golden and crusty at the edges. Stir in the pancetta. Put it in the serving bowl and sprinkle with salt and parsley.